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Crispy Baked Chicken Breast with Herb Marinade Recipe

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This crispy baked chicken breast with herb marinade is juicy on the inside with a golden, crunchy crust. A simple, reliable weeknight dinner that’s perfect for meal prep and sure to impress.

Ingredients

Scale
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese (optional)
  • Fresh parsley for garnish

Instructions

  1. Prepare the marinade: In a medium mixing bowl, whisk together olive oil, minced garlic, lemon juice, Dijon mustard, dried oregano, dried thyme, crushed rosemary, dried basil, salt, black pepper, and red pepper flakes (if using) until well combined and slightly emulsified.
  2. Prep the chicken: Place chicken breasts on a cutting board. If uneven in thickness, slice horizontally to create even pieces. Pat dry with paper towels and season lightly with extra salt and pepper.
  3. Marinate the chicken: Place chicken in a gallon-sized Ziploc bag or shallow dish. Pour marinade over chicken, seal bag (removing air) and massage to coat. Refrigerate for at least 30 minutes, ideally 2-4 hours, and up to 24 hours.
  4. Preheat the oven: About 20 minutes before cooking, preheat oven to 425°F (220°C) with rack in center. Remove chicken from fridge and let sit at room temperature for 15 minutes.
  5. Prepare the coating: In a small bowl, combine panko breadcrumbs and grated Parmesan cheese (if using). Mix with fingers.
  6. Set up the baking sheet: Line a rimmed baking sheet with parchment paper or foil. Place a wire rack on top (if available) and spray lightly with cooking spray.
  7. Coat the chicken: Remove each chicken breast from marinade, letting excess drip off. Press both sides into panko mixture to form a thin, even coating. Place on prepared rack or baking sheet, leaving at least 1 inch between pieces.
  8. Bake: Bake for 20-25 minutes, until internal temperature reaches 165°F (74°C) in the thickest part. If browning too quickly at 15 minutes, tent loosely with foil.
  9. Rest: Remove from oven and let rest on baking sheet for 5 minutes. Do not skip this step.
  10. Garnish and serve: Sprinkle with fresh chopped parsley. Slice against the grain and serve immediately.

Notes

For best results, marinate at least 2-4 hours. Do not overcrowd the pan. Let chicken rest 5 minutes before slicing. Use a meat thermometer for perfect doneness. For extra crispy chicken, use a wire rack.

Nutrition

Keywords: crispy baked chicken, herb marinade, juicy chicken breast, easy chicken dinner, weeknight meal, meal prep chicken

Find it online: https://yumbelle.com/crispy-baked-chicken-breast-with-herb-marinade-recipe/